Directions

1. In large deep skillet,heat oil. Season chicken thighs with salt, pepper, garlic powder and onion powder and lightly dust with flour, tapping off excess. Add the chicken to the skillet cook over high heat,turning once,till lightly browned 6 mins. Transfer chicken to plate. 2. Add the ginger,garlic,chile and bell pepper to the skillet and cook over high heat till slightly softened,about 2 mins. Stir in the curry powder and cook for 1 min,. Add the tomatoes corn,yogurt and water;stir till smooth. Season with salt and pepper. 3. Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices slightly thickened,about 15 mis, Serve. with steamed rice.